French Cream Crepes With Raspberry Sauce
- Reviews 3
Ready In: 40 mins
Serves: 12
Ingredients
Filling
- 3⁄4 cup sugar
- 1⁄2 cup flour
- 2 cups milk
- 4 eggs
- 2 tablespoons butter
- 1 teaspoon vanilla
Sauce
- 1 (10 ounce) package frozen raspberries
- 1⁄4 cup sugar
- 2 tablespoons cornstarch
- 12 pre-made crepes
Directions
- For Filling:
- In saucepan, combine sugar and flour and stir in milk.
- Cook over low heat, stirring constantly until thick.
- In small bowl beat 4 eggs.
- Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
- Keep cooking over low heat stirring constantly for about 2 more minutes.
- Stir in butter and vanilla and set pan aside to cool.
- Sauce:
- Thaw raspberries.
- Heat fruit to get juice started (or microwave),
- Combine sugar and cornstarch and stir into fruit.
- Cook over low heat, stirring until thick.
- Cool.
- Assemble:
- Put a spoonful of filing in crepe and fold in favorite pattern.
- Top with a spoonful of warm sauce.
- I've made all the parts a day or two before, and assembled later with great results.
- Enjoy!
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